creamy garden vegetable pasta salad
What a delicious way to use your fresh veggies!!!
prep time
25 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 1 pound box pasta, your favorite
- 4 slices bacon, cooked and crumbled
- 1 teaspoon mccormicks southwest sweet and spicy season
- 1/2 - red bell, chopped
- 1/2 - poblano, chopped
- 1/4 large sweet onion, chopped
- 1/2 - orange or yellow bell, chopped
- 1 cup fresh or fresh frozen corn
- 1/4 cup fresh cilantro, chopped
- 1 cup grated cheese, your favorite
- 1/2-3/4 cup ranch dressing
- - salt and pepper to taste
How To Make creamy garden vegetable pasta salad
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Step 1Total of 2 cups of chopped veggies: Chop peppers, onion and cilantro. If using fresh corn, remove from cob. Place veggies and corn in skillet with about 1-2 tsp of olive oil, sprinkle with Southwest spice mix and simmer for only about 5 min. Remove from heat. Cook bacon and crumble.
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Step 2Boil pasta according to package directions, drain and allow to cool. Add veggies, cilantro and bacon and cheese and toss. Add dressing and toss to coat. Salt and pepper to taste and garnish with additional cilantro.
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Step 3Allow to chill for at least one hour to allow the flavors to marry.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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